C.V. Nagaraj and M.N. Ranganath, Members, Mysore Grahakara Parishat write
The results of a recent survey conducted by Mysore Grahakara Parishat show that food adulteration in Mysore city has increased to a crisis level. This is a matter of grave concern.
To increase public awareness of food adulteration, MGP has conducted an annual food sample survey in Mysore almost every year since 1989 and published the results. This survey is the 16th such survey. In this year's survey, 400 samples of commonly used (and most often adulterated) food items were collected from 38 small shops located all over Mysore and sent for analysis to Ganesh Consultancy & Analytical Services which is the only non-government laboratory in Mysore District to be accorded ISO 9001-2000 recognition as well as approval from Agmark (Government of India) and Karnataka State Pollution Control Board. The results are presented below. As is evident, the adulteration levels this year are extremely high.
Of the 35 toor dhal samples tested, 43% were adulterated. 26% of the samples were coloured with metanil yellow. Metanil yellow is a dye used in leather, paper and textile industries but is forbidden as a food colourant. Metanil yellow is known to cause anaemia, degeneration of reproductive organs, infertility, stomach disorders and cancer in humans. 6% of the toor dhal samples had lead chromate Lead chromate (also an inorganic dye) causes anaemia, abortion, paralysis and brain damage. The other 11% of the adulterated samples had too much foreign matter. 50% of the bengal gram (chana dal) samples tested were adulterated (28% of the samples had metanil yellow, 6% of the samples had auramine and 16% of the samples had damaged grains). Auramine, like metanil yellow, is a dye used in leather, paper and textile industries but is forbidden as a food colourant. It also causes cancer in humans. 29% of the green gram (moong dal) samples were adulterated (9% of the samples had excessive foreign matter - stones, husk, etc., 9% had metanil yellow and 11% had excessive amount of grains damaged by insects).
48% of the turmeric samples were adulterated (26% contained metanil yellow, 11% lead chromate and 11% had excess starch). Similarly, 45% of chilli powder samples had forbidden artificial colouring matter in them. 61% of pepper samples were adulterated (36% contained light berries and 25% had oil extracted from them). Also all these samples were polished using mineral oil. The oil covers up the white mould and gives the pepper seeds an attractive black colour. It also causes diarrhoea, nausea and vomitting and can cause cancer in humans. 58% of cumin seeds were adulterated (26% had too much foreign matter, 19% had too much insect damage and 13% had too many immature seeds). 50% of cardamom samples had cardamom oil removed and artificial colours added. Similarly, 83% of clove samples had clove oil removed.
82% of ghee samples were adulterated (45% with vanaspati and the remaining 37% with foreign fat). To check if the vanaspati used in adulterating ghee was itself pure, we bought a sample of vanaspati and tested it. To our pleasant surprise, we found that it was not adulterated! 50% of the butter samples were adulterated. These samples had too much moisture. 17% were also adulterated with vanaspati. 58 edible oil samples were tested and it was shocking that every single sample was adulterated (43% were rancid and the other 57% were mixed with cheaper oils). Such adulteration can cause liver problems and cancer.
63% of the semolina (Rava) samples were adulterated (31% had sand particles, 16% had live worms and 16% had iron filings). Iron filings which are often used to adulterate semolina cause stomach pains. 84% of the loose tea samples had artificial colour added. The added colour can cause cancer. There seems to be a widespread racket of collecting (from tea stalls) used tea powder which would then be dried, coloured with artificial colours, mixed with fresh tea and sold as local brand tea. 69% of confectionery samples had prohibited colours in them. 38% of rice samples were adulterated (24% had too much foreign matter such as stones and 14% were artificially coloured).
All the samples collected in the February 2008 survey were collected from small shops. It is crystal clear that the poorer sections of the public are facing great danger to their health because of rampant food adulteration. It is probable that the adulteration level in larger reputed shops is lower.
Public awareness about food adulteration is increasing. To promote awareness, members of Mysore Grahakara Parishat have conducted todate more than 1,400 food adulteration demonstration-exhibitions in and around Mysore, explained the dangers of food adulteration and demonstrated simple methods which can be used to detect adulteration at home. But it is very unfortunate that Mysore City Corporation is not taking any action on this menace. The position of Food Analyst who is empowered to tackle this problem was vacant for 16 years. After an incessant struggle by various consumer organizations, the position was finally filled in 1996. But, as far as we know, MCC has not prosecuted a single food adulteration case in the in the last 12 years in which the position has been filled. Including the period when the position was vacant, it would mean that MCC has not prosecuted anyone for food adulteration in the last 28 years!. An excuse is being given that according to the Karnataka Municipal Corporations Act, the Food Analyst has to be deputed from the Department of Health and Family Services, but since the present Food Analyst has been promoted from within the Mysore City Corporation, she does not have legal sanction. If this is true, she must be immediately replaced by an officer who is legally qualified for the job. Since no prosecution against food adulteration has taken place in the city for nearly thirty years, the criminals who are putting the public in grave danger by adulterating food have no fear of punishment whatsoever. This is the prime reason why food adulteration is so rampant in Mysore.
One other unfortunate consequence of the inaction of the Food Analyst is that Food Inspectors who have received specialized training to collect food samples to be analyzed by the Food Analyst are now being employed as sanitary inspectors because they have nothing else to do. What a tragic waste of training!